Broccoli Soup

It's been bitterly cold here lately so I thought soup seemed like the perfect dinner. I had a few leftover broccoli crowns and remembered that my buddy Melissa had posted a recipe for broccoli soup recently. I picked up the few ingredients I needed at the store and got to work.


Here's the broccoli, celery and leek cooking away in the pot:


And here's what that lovely mixture became with the addition of stock, salt, pepper, lemon juice, a splash of cream and a few whirrs of my immersion blender.


This was delicious. Absolutely delicious. A real winner. I love broccoli so I wasn't worried about that, but it's actually pretty healthy since it's all vegetables. I added a splash of cream per the recipe but it was completely unnecessary. After the immersion blender pureed most of the vegetables (I didn't bother keeping a cup of florets separate and blanching them for a garnish - too fussy) it was the perfect consistency. The lemon juice brightened everything up. Next time I'll definitely leave out the cream. I also garnished the bowl with a little grated cheddar cheese which was also unnecessary. Next time I won't bother; the soup is good enough on its own.

I rarely make soup since I'm not a fan of hot liquids, but recently I found myself thinking "I should do this more often." Turns out I love a good, hearty bowl of soup, especially with slices of buttered, crusty ciabatta to dip into the bowl. I used three slices as spoons and enjoyed every mouthful. Thanks for another winner, hon!

Broccoli Soup
Modified from Alosha's Kitchen

2 pounds broccoli, separated into florets, chopped
1/4 cup olive oil
1 large onion, chopped
1 celery stalk, chopped
1 leek, white and green parts only, chopped
1/4 cup flour
1 1/2 quarts chicken broth
Fresh lemon juice to taste
Salt and pepper
1/2 cup cheddar cheese, shredded

Heat oil in a Dutch oven over medium heat. Add the onion, celery, leek and broccoli with a pinch of salt and pepper, and saute until the onion is soft, about 10 minutes. Add the flour and stir to combine, then cook for 4 minutes. Add broth to the pot gradually, whisking to work out any lumps of flour. Bring soup to a summer and cook 45 minutes, stirring frequently.

Purée the soup using a stick or regular blender, or let it cool somewhat and pass it through a food mill.

Stir in the lemon juice and cheese then season to taste, and serve.